There are certain flavor combinations that sing of summer, and the classic Caprese—juicy tomatoes, creamy mozzarella, and fresh basil—is the quintessential anthem. It’s a study in beautiful simplicity. But after a decade of developing recipes, I’ve learned that the most beloved classics often serve as the perfect canvas for innovation. This recipe takes that sun-drenched Italian trio and elevates it into a dish that is at once familiar and thrillingly new, transforming a simple starter into a substantial, satisfying meal.
The magic begins with the peaches. When kissed by the flame of the grill, their natural sugars caramelize, deepening their sweetness and lending a subtle, smoky char that is utterly irresistible. This warmth and complexity are balanced by a generous bed of peppery arugula and nutty, protein-packed quinoa, which gives the salad a hearty foundation and delightful texture. We keep the soul of the Caprese with creamy, milky bocconcini mozzarella and fragrant basil, but the entire symphony is brought together with a sharp, sweet balsamic glaze that ties every distinct note into a harmonious chord.
What you’re left with is a salad that truly celebrates the season’s best. It’s a rustic yet elegant dish, equally at home at a casual backyard barbecue as it is at a sophisticated al fresco dinner party. It’s a vibrant, textural, and flavor-packed experience that proves a salad can be so much more than just a side dish—it can be the star of the show
Ingredients
Gathering high-quality, fresh ingredients is the first step to creating a truly memorable dish. For the best results, look for peaches that are ripe and fragrant but still firm to the touch, which will ensure they hold their shape on the grill.
For the Salad:
- Quinoa: ½ cup uncooked quinoa (or 1 ½ cups cooked and cooled)
- Peaches: 2 large, ripe but firm peaches, halved and pitted
- Arugula: 5 oz (about 5 packed cups) fresh arugula
- Mozzarella: 8 oz fresh bocconcini (small mozzarella balls), drained. If unavailable, use a large ball of fresh mozzarella torn into bite-sized pieces.
- Basil: ½ cup fresh basil leaves, gently torn or chiffonade
- Olive Oil: 1 tablespoon, for brushing the peaches
For the Balsamic Vinaigrette:
- Extra Virgin Olive Oil: ¼ cup
- Balsamic Glaze: 3 tablespoons (use a thick, syrupy glaze for best results, not thin vinegar)
- Dijon Mustard: 1 teaspoon
- Honey or Maple Syrup: 1 teaspoon (optional, for balance)
- Garlic: 1 small clove, minced (optional)
- Salt & Freshly Ground Black Pepper: To taste
Preparation
This recipe comes together in stages, but each step is simple. The key is to have your components prepped and ready to assemble, allowing the warm, freshly grilled peaches to be the final touch.
- Cook the Quinoa: If using uncooked quinoa, rinse it thoroughly under cold water. In a small saucepan, combine the ½ cup of quinoa with 1 cup of water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork and spread it on a baking sheet to cool completely.
- Prepare the Grill & Peaches: Preheat your grill or an indoor grill pan to medium-high heat. Clean the grates well and lightly oil them to prevent sticking. Brush the cut sides of the peach halves with 1 tablespoon of olive oil.
- Grill the Peaches: Place the peaches cut-side down on the hot grill. Grill for 2-4 minutes per side, until they are slightly tender and have developed beautiful, caramelized char marks. Be careful not to overcook them into mush. Once grilled, remove them from the heat and slice each half into 3-4 wedges.
- Make the Vinaigrette: While the peaches are grilling, prepare the dressing. In a small bowl or a glass jar with a lid, combine the extra virgin olive oil, balsamic glaze, Dijon mustard, and optional honey and minced garlic. Whisk or shake vigorously until well emulsified. Season with salt and pepper to taste.
- Assemble the Salad: In a large, wide salad bowl, create a bed with the arugula and the cooled quinoa. Gently toss with about half of the vinaigrette. Arrange the warm, grilled peach wedges over the greens. Nestle the bocconcini mozzarella balls throughout the salad and scatter the fresh basil leaves over the top.
- Serve Immediately: Drizzle the remaining vinaigrette over the entire salad. Finish with a final sprinkle of freshly ground black pepper and a pinch of flaky sea salt. Serve immediately while the peaches are still slightly warm.
Nutritional Information
While this salad is a celebration of flavor and freshness, I know many of you appreciate understanding the nutritional profile of what you create. The following is an estimate calculated for one serving, based on this recipe yielding four substantial main-course portions. These values can vary depending on the specific ingredients you use, such as the exact type of mozzarella or the thickness of your balsamic glaze. Consider this a helpful guideline on your culinary journey.
Per Serving (based on 4 servings):
Calories: 435 kcal
Protein: 15g
Fat: 28g
Saturated Fat: 9g
Carbohydrates: 26g
Fiber: 4g
Sugar: 14g
Sodium: 350mg
This salad is a fantastic source of balanced macronutrients, offering healthy fats from the olive oil, quality protein from the quinoa and mozzarella, and complex carbohydrates for sustained energy. It’s a meal designed to nourish and satisfy.